Granoro Dedicato Strascinati Integrale n.92
Granoro Dedicato Strascinati Integrale n.92: short dry pasta in a traditional Italian regional shape by Granoro (Granoro Dedicato Integrale range, No. 92); ingredients: wholegrain durum wheat semolina from wheat grown in Apulia.
Granoro Dedicato Strascinati Integrale n.92 is short dry pasta in a traditional Italian regional shape made by the Italian brand Granoro. The product belongs to the Granoro Dedicato Integrale range. In Granoro's numbering the shape is No. 92: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.
The official site names the main ingredients: wholegrain durum wheat semolina from wheat grown in Apulia. Cooking time according to the official site: 12 minutes. Pack sizes: 500 g. Protein: 14 g per 100 g.
Regional shapes like this are served with vegetables such as turnip tops or broccoli, with tomato sauce, sausage or ricotta. Allergens: gluten (wheat). May contain traces of soy and mustard.
Facts
| Raw material | Wholegrain durum wheat semolina from wheat grown in Apulia |
|---|---|
| Duration | 12 min |
| Main use | Vegetable and tomato sauces, sausage, ricotta |
| House range | Granoro Dedicato Integrale |
How it connects to Pasta
Granoro Dedicato Strascinati Integrale n.92 → contains → 🌾 Durum wheat ← contains ← Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Whole wheat flour, 🌾 Durum wheat
- Part of
- Granoro Dedicato Integrale
Frequently asked questions
How long do you cook Granoro Dedicato Strascinati Integrale n.92?
12 minutes, according to the official Granoro website.
What does n.92 mean in the name Granoro Dedicato Strascinati Integrale n.92?
It is the shape's number in the Granoro catalogue and identifies this exact cut and size. Other brands number their shapes differently.
What to read next
- Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
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